Pages

Friday, December 30, 2011

New Year's Eve Soup

Last year, I posted about a tradition that Italians have of eating lentils and pork sausages on New Year's Eve. The shape of the lentils are said to resemble Roman coins, and the sausage casings are akin to small sacs to carry around the wealth. I mentioned as well that the representation of wealth referred not only to monetary wealth, but wealth in all areas of life.

I'm hoping to post a new recipe tomorrow featuring lentils and sausage, but I'm a bit under the weather. In case I don't get around to cooking something new, here's last year's post and recipe for the yummy lentil soup (that can be vegetarian if the sausages are left out) that is eaten traditionally either on New Year's Eve or New Year's day.

Who couldn't use a bit more wealth in every area of life for the New Year?

1. Pour enough olive oil to lightly coat the bottom of a large soup
pot. Over medium-low heat, cook onions until soft. Add garlic and
saute for 1 minute. Add lentils and stir to cover with oil.
2. Add 4 cups of broth and stir in herbs. Unwrap frozen spinach and
place in the pot. It will defrost in the pot, just break up with spoon
when soft. Bring soup to a boil and then lower to a simmer until
lentils are soft.
3. Add tomatoes and juice and heat through. Add salt and pepper to
taste, and optional red pepper flakes if using. If you don't like
pieces of tomatoes in your soup, then puree the whole can first or
strain the chunks out and just add juice.
4. If the soup is too thick, add the remaining two cups of broth. Heat through and serve.

My hearty lentil soup!

Non-vegan options:
Top with some grated Parmesan cheese and some sausage medallions. To make medallions:
Fry whole sausages (Italian style pork sausages are traditional, check
labels for gluten) in a non-stick pan until cooked through. When done,
remove from pan and slice into medallions. Garnish bowls of soup with a
few medallions.